Don’t tell my kids, but I don’t love vegetables.  It’s sad but true.  I shouldn’t be so surprised my twins are picky, I am too.  I try to stay enthusiastic to be a good role model, but it is rough.  This recipe, on the other hand, I really enjoy.  How could anything with bacon be bad?  This is salty, and crunchy, sweet and rich.  Love it.

 

Ingredients

1 tbsp olive oil

2 slices of bacon cut into small peices

Secret:  I use the type without nitrites, it is healthier and the other type gives me a migraine, so it can’t be good for the kids!  They don’t know the difference

One container brussel sprouts (probably 20 or so)

Half small onion diced

1 tbs unsalted butter

salt and pepper to taste

Half cup of white wine or chicken stock to deglaze the pan

Tip:  Put the 2 slices of bacon in the freezer for 15 or 20 minutes (makes it easier to slice).

Pour a bit of olive oil in the base of a Dutch oven or pan with lid.  Cut the bacon into very small pieces, then add to the warm oil.  Stir frequently until it gets completely crisp, making sure not to burn it.  Pull out the bacon and reserve on a plate.  Clean and cut ends off of the sprouts and cut the larger ones in half.  Cook them in the bacon fat cut sides down for a while to brown them.  Add in the butter and the sliced onion with a little salt.  Cook for another 3 minutes until the onion is tender.

Pour the wine or stock in the pot to pull up the brown bits, and add back in the bacon.  Put on the lid and cook over medium heat, stirring occasionally for 5-7 minutes.  The sprouts should keep their brilliant green color but become tender, then they are ready to serve!

Great served as a part of Thanksgiving dinner and also goes well with any poultry meal on a regular night like chicken nuggets or breaded turkey cutlets